Chicken, mushroom and spinach pasta bake
- Published: 30 Sep 08
- Updated: 18 Mar 24
We’ve used this chicken in a creamy sauce recipe to make a quick and easy pasta bake made with mushrooms, double cream and Grana Padano. It’s undeniably rich and is sure to please the whole family.
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Serves 4
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Ready in 55 mins
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Ingredients
- 250g pasta shapes
- 1 quantity defrosted creamy chicken
- 1 tbsp olive oil
- 250g button mushrooms, sliced
- A couple of handfuls baby spinach leaves
- 4 tbsp double cream
- 30g grated Parmesan or Grana Padano
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Method
- Bring a large pan of water to the boil and cook the pasta shapes according to the packet instructions, then drain.
- Meanwhile, tip the defrosted creamy chicken into a large bowl. Heat the olive oil in a large pan and sauté the mushrooms, for 4-5 minutes, until lightly golden.
- Drain on kitchen paper and stir into the chicken. Stir into the pasta the spinach leaves. Season well.
- Tip into a 1.2-litre ovenproof dish, drizzle with double cream and sprinkle with grated Parmesan or Grana Padano. Bake at 180°C/fan160°C/gas 4 for 25 minutes.
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- Recipe from October 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 624kcals
- Fat
- 31.2g (14g saturated)
- Protein
- 34.8g
- Carbohydrates
- 53g (3g sugar)
- Salt
- 0.8g
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It looks yummy an easy to cook
“I love this recipe because…. it’s so easy to put together and I know everyone in the household, especially 2 fussy grandchildren, will devour every mouthful.”
i love this recipe because it has all my favourite ingredients
I love this recipe because… it is so very tasty and a typical Italian meal